1 tablespoon olive oil
1 yellow onion, diced
4 garlic cloves, minced
2 celery stalks, diced
1 zucchini, diced
4 yellow or red potatoes, peeled and diced
Herbamare to taste
4 cups broth (I used homemade chicken broth)
Celtic sea salt and black pepper to taste
1 big handful of flat parsley, chopped  

In a soup pot, sauté onion and garlic in olive oil for 3 minutes.
Add celery, and sauté for 2 more minutes. Add zucchini, potatoes, and herbamare, and cook for 5 minutes. Add broth, bring to a simmer, and cook for 20 minutes. Carefully transfer to a blender and puree until smooth.
Season with Celtic sea salt and black pepper. Add parsley 🌿.